Cheesecake Ice Cream


  • 2½ cups heavy cream
  • 1¼ cups sugar
  • 2 eggs (beaten)
  • 1½ (8 ounce) packages cream cheese (softened)
  • ½ teaspoon lemon zest (finely grated)
  • 1 tablespoon lemon juice
  • 1 tablespoon vanilla extract
  • Graham crackers (broken into bits)


In a large saucepan, combine 1½ cups of the cream, the sugar, and eggs. Cook, stirring, over medium heat just until boiling.

In a large bowl, beat the cream cheese with an electric mixer until smooth; slowly beat in the hot mixture.

Cover and chill thoroughly.

Stir in the remaining 1 cup cream, the lemon peel, lemon juice, and vanilla.

Freeze in an ice cream maker according to the manufacturer's directions.

Fold in graham cracker bits to taste.

Put into a freezer container with a lid and let sit for 4 hours in the freezer before serving.

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